Coto Makassar

Makassar is one of Indonesia's most famous culinary destinations. This port city situated at the south of Sulawesi Island is represented in the most traditional dish of the area - coto Makassar. This thick and tasty soup is usually made with beef and a variety of innards, such as tripe, brain, lungs, or intestines. The process of preparing coto Makassar is time-consuming, and the meat is left to simmer in the spice-enriched broth for many hours. It is typically served in bowls with a dollop of traditional Indonesian chili sauce known as sambal. The dish is typically served with rice or rice cakes packed in woven palm or coconut leaves. Although it originated in Makassar, the dish can now be found everywhere in Indonesia and at a variety of places, from traditional Indonesian hawker-style food courts to numerous Sulawesi restaurants.